Posted in Gluten Free, Healthy eating, organic, Vegan, Vegetarian

Bean curry


100g Black eyed beans

100g Pinto beans

1 teaspoon cumin

2 leeks

1 tablespoon olive oil

3 chillies

1 litre vegetable stock

100g tomato puree


  1. Heat oil in large saucepan
  2. Add leeks and stir until soften
  3. Add cumin and 3 chillies (chopped)
  4. Add vegetable stock and beans (soaked overnight and then washed)
  5. Add tomato puree and leave to cook for about an hour


Serve with rice. Add Greek style yogurt if too hot (obviously would not be vegan if you use yogurt). I usually use 3 chillies because it’s just enough for a bit of heat without blowing my head off. As you leave it to cook the water will reduce so keep an eye on it and add more if necessary.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s